Preheat oven to 350 degrees
Spray one 8 1/2" x 4 1/2" loaf pan with baking spray or butter and flour.
In a medium bowl add add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg mix together.
In a mixing bowl of a stand mixer add pumpkin puree, brown sugar, yogurt, canola oil, and egg whites.
Mix on low until blended and add in vanilla.
Slowly pour flour mixture into pumpkin mix until blended.
Bake for 48-50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes.
Remove from pan.
Once completely cooled wrap in foil and keep in refrigerator or freeze for up to a month.